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1
In a bowl, sprinkle the yeast on the water and whisk.
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2
Add 200g of the flour and stir until smooth.
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3
Cover with oiled clingfilm and leave in a warm place for about an hour.
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4
Mix the rest of the flour with the salt.
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5
Roughly chop the thyme and mix with the pepper and paprika.
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6
After an hour the yeast mix will have expanded rapidly with bubbles all over the surface.
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7
Now, add the flour/salt mixture and the oil, adding water if necessary, until you have a sticky dough.
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8
Turn onto a floured surface and knead for a minute or so.
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9
Flatten out the dough a bit, scatter the pepper mix over the top, fold the dough in half and knead until the flavourings are distributed throughout.
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10
Shape into a ball and place in a warm oiled bowl, covered with oiled clingfilm and leave in a warm place to double in size.
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11
This could take up to an hour and a half.
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12
Preheat the oven to 210 degres C.
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13
Once risen, do not knock back the dough.
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14
Instead, carefully turn it on to a floured surface and shape into a rectangle about 2.
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15
5cm high, then lift on to a greased oven tray and leave for 15-20 minutes to rise again.
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16
Bake at the top of the oven for 25 minutes, until crisp and golden.
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17
It's ready when it's light to lift and sounds hollow when tapped on the base.
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18
Cool on a wire rack.
